Recipe: Appetizing Split Pea Soup

Split Pea Soup. This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Dried split peas are cooked with ham hocks, onions, garlic, and leeks. This filling, hearty soup is perfect for cold winter days. You can cook Split Pea Soup using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Split Pea Soup

1. Prepare 2 cup of chicken broth.
2. Prepare 1 cup of dry split peas (rinsed & drained).
3. It's 1 1/2 lb of meaty pork hocks or meaty ham bone.
4. Prepare 1/4 tsp of dried marjoram crushed.
5. It's 1 of bay leaf.
6. Prepare 1/2 cup of chopped carrot.
7. It's 1/2 cup of chopped celery.
8. You need 1/2 cup of chopped onion.

Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. Delicious Split Pea Soup with Chicken. theimprovman. My split pea soup with pork I south african youtuber l.

Split Pea Soup step by step

1. In large saucepan combine broth, split peas, ham hock, marjoram, bay leaf, 2 cups of water & dash of pepper..
2. Bring to boiling, reduce heat, cover & simmer for 1 hour. Stirring occasionally.
3. When cool enough, cut meat off bones. Return meat to saucepan. Stir in carrots, celery & onion..
4. Return to boiling, reduce heat, cover & simmer for 20-30 min. (til veggies are tender).

Split pea soup is pure comfort food for many and it's surprisingly easy to make at home. Yellow peas are traditional for French Canadian pea soup, but feel free to use green if that's what you have. I had been eating split pea soup for at least half my life before I realized it was not traditionally a vegetarian soup. Growing up, my mom made it from, well, tubes from the grocery store that included. I like to finish each bowl with a generous drizzle of golden olive oil, a few flecks of lemon zest, and a dusting of smoked paprika to give the soup some smoky depth.